Place the drained sauerkraut in the insert of a 4-quart slow cooker. Add the onion, carrot, garlic, caraway seeds, thyme, bay leaves, juniper berries or gin, and black pepper. Combine them thoroughly with a fork or with your hands. Scatter the kielbasa on top and bury the hocks in the sauerkraut. Pour in the wine and broth. Cover and cook on LOW for 9 hours, until the juices are bubbling and the sauerkraut has lost its crunch.
Remove the smoked hocks. If there is any meat on them, remove it and add it to the sauerkraut. Discard the bay leaves. Serve the braised sauerkraut as is with boiled potatoes, or use as a base for Choucroute Garni.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	215.5 Kcal (902 kJ)
Calories from fat	76.63 Kcal
		% Daily Value*
Total Fat	8.51g	13%
Cholesterol	26.46mg	9%
Sodium	1139.42mg	47%
Potassium	426.85mg	9%
Total Carbs	12.71g	4%
Sugars	5.27g	21%
Dietary Fiber	3.84g	15%
Protein	9.54g	19%
Vitamin C	22.3mg	37%
Vitamin A	0.1mg	3%
Iron	1.8mg	10%
Calcium	60mg	6%

Amount Per 100 g
Calories	52.42 Kcal (219 kJ)
Calories from fat	18.64 Kcal
		% Daily Value*
Total Fat	2.07g	13%
Cholesterol	6.44mg	9%
Sodium	277.15mg	47%
Potassium	103.83mg	9%
Total Carbs	3.09g	4%
Sugars	1.28g	21%
Dietary Fiber	0.93g	15%
Protein	2.32g	19%
Vitamin C	5.4mg	37%
Iron	0.4mg	10%
Calcium	14.6mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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